Microbial and Chemical Characterization of Tempeh From Locally Produced Legumes

Tempeh is a popular fermented food in Indonesia that commonly produced from soybean (Glycine max (L.) Merr.). Mungbean (Vigna radiata (L.) R. Wilczek) had the most preference value for tempeh produ…

Stability Analysis of Sambal Chilli Sauce Without Chemical Preservative for C…

Sambal, traditional chili sauce, is an inseparable part of Indonesian culinary culture. Commercial sambal requires longer shelf life to allow its distribution and storage prior to sales. the growin…

Development of Overripe Tempeh Powdered as Seasoning Material

Overripe tempeh (tempe semangit) is a term used for over-fermented tempeh with pungent odor and darkening appearance commonly used in Javanese cuisine as condiment. in this research, overripe tempe…

Flavour and Safety Aspects of Sweetened Soy Sauce With Fermentation Modification

Commonly soy sauce fermentation divided into two stages, the solid-state koji fermentation followed by liquid state of moromi fermentation that commonly takes places up to 2 months. This research e…

Overripe tempeh extraction, pulverization, and formulation to improve sensory…

This thesis is not published due to patent process

Application of citrus peel essential oil in cassava starch based edible coati…

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2299

Antinutritional factors of tempeh and overripe tempeh made with glucono delta…

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2878

Development of high protein powder beverage with high sensory acceptance usin…

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2877

Development of rice porridge with overripe tempeh extract for infants

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2875

Selection of stenochlaena palustris extracts based on alpha-glucosidase inhib…

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2873